Lemon Basil Potato Salad
Bright, fresh, and bursting with flavor, our Lemon Basil Potato Salad is a refreshing twist on a classic summer side dish. Featuring tender baby potatoes coated in a zesty dressing of olive oil, fresh lemon juice, Dijon mustard, and a touch of honey, this recipe strikes the perfect balance of tangy and sweet. Fragrant basil ribbons and crisp red onion slices add vibrant color and herbaceous flair, making this dish as beautiful as it is delicious. Ready in just 30 minutes, this easy potato salad is perfect for barbecues, picnics, or as a versatile accompaniment to grilled meats and seafood. Serve it warm, chilled, or at room temperature for a crowd-pleasing dish that delivers on both taste and simplicity.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 pounds Baby potatoes (red or yellow)
- 1 teaspoon Salt
- 0.25 cup Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup Fresh basil leaves
- 0.25 cup Red onion, thinly sliced
Instructions
Wash the baby potatoes thoroughly and cut them in half. If the potatoes are particularly small, you can leave them whole.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the potatoes to a boil over medium-high heat. Reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, 1/2 teaspoon black pepper, and a pinch of salt. Set aside.
Drain the cooked potatoes and let them cool slightly for 5-10 minutes. They should be warm but not hot to the touch.
Transfer the warm potatoes to a large mixing bowl. Gently toss them with the dressing until evenly coated.
Chop the basil leaves into thin ribbons (also known as chiffonade). Add the basil and thinly sliced red onion to the potato mixture.
Toss the salad gently to combine. Taste and adjust seasonings if needed (e.g., adding more salt, lemon juice, or pepper).
Serve the Lemon Basil Potato Salad warm, at room temperature, or chilled. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
